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Roasted tomatoes and onions on toast Recipe

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Roasted tomatoes and onions on toast image

 

This recipe for Roasted tomatoes and onions on toast, by , is from Cooking with creativity: meals made simple and on a budget , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 pound spring onions (or pearl onions, or other smallish onions)
1 pounds cherry, grape, and/or sungold tomatoes
cup olive oil
4 to 5 big cloves of garlic
1 pinch salt
4 to 5 thick slices of country bread
1 handful herbs for garnish, optional (like basil, parsley, or thyme)

Directions:
Directions:
1. Heat your oven to 400 F.
2. Peel your onions. Cut any larger ones in half so they will all roast at about the same speed. Dump the prepped onions, along with the tomatoes and unpeeled garlic cloves, onto a baking sheet and toss with the olive oil and two three-finger pinches of salt.
3. Toss until everything is coated, slide into the hot oven, and roast for 35 to 40 minutes, stirring every 15 minutes or so. (They're done when the tomatoes have burst and softened, the onions are soft, and both are browned in places.)
4. In the last 10 minutes of roasting, toast your bread slices. Spread each piece of toasted bread with the flesh of one roasted garlic clove. Arrange toasts on a plate or serving platter, and scrape the roasted tomatoes and onions -- and their pan juices -- over the top.
5. Sprinkle with a tad more salt, to taste, and the herbs, roughly torn, if using.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 mins Total cook time: 45 mins
Personal Notes:
Personal Notes:
Recipe and photo brought to you by: Food52 https://food52.com/recipes/30425-roasted-tomatoes-and-onions-on-toast

 

 

 

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